3 medium zucchini

1 cup panko breadcrumbs

½ cup grated Parmesan cheese

½ cup all-purpose flour

2 large eggs

1 teaspoon garlic powder

1 teaspoon Italian seasoning

½ teaspoon paprika

½ teaspoon salt

¼ teaspoon black pepper

Olive oil spray

Prepare the Zucchini: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Cut zucchini into evenly sized sticks and pat them dry with paper towels.

Prepare the Coating: Place flour in one shallow bowl. Beat the eggs in a second bowl. In a third bowl, combine panko, Parmesan, garlic powder, Italian seasoning, paprika, salt, and black pepper.

Coat the Fries: Dip each zucchini stick into flour, then egg, allowing excess to drip off. Finally, roll it thoroughly in the Parmesan-panko mixture, pressing gently so the coating sticks.

Bake: Arrange the coated zucchini fries in a single layer without overcrowding. Lightly spray them with olive oil. Bake for 10–12 minutes, then carefully flip and bake for another 10–12 minutes, until golden and crisp.

Serve: Remove from the oven and let them cool for 2–3 minutes. Serve immediately with your favorite dipping sauce.